Pumpkin Layer Cheesecake | Love Bakes Good Cakes

TBN 678-0

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Friday, September 5, 2014

Pumpkin Layer Cheesecake

Hey, my #LoveBakesGoodCakesPeeps!  It MUST be the first Friday of the month, as Jamie has so graciously allowed me to take over for the day!  It's me, Kim - from Soliloquy Of Food & Such (shameless plug #1).

Pumpkin Layer Cheesecake - Contributor post from Kim at www.soliloquyoffood.com

Today I am sharing my Pumpkin Layer Cheesecake.  With a thicker graham cracker crust, and a layer of pumpkin-laced cream cheese batter atop, this will surely please the cheesecake lovers in your world.

Needless to say, I had to slice into it - prematurely, before it was chilled thoroughly - for Sean to "taste-test".....just like in my potato salad post (shameless plug #2).

Pumpkin Layer Cheesecake - Contributor post from Kim at www.soliloquyoffood.com

Plan on chilling this overnight, or at least 5 hours, for it to completely set up and chill sufficiently.  Also, plan on making 2, one for Sean to prematurely taste-test, and one for you to serve.....unscathed, whole, and complete.....no Pac-Man pieces missing.  

Pumpkin Layer Cheesecake

For The Crust:
1 1/2 sticks of butter, melted
2 sleeves of graham crackers, crushed (about 2 1/4 cups)

For The Cheesecake:
3 8-oz blocks of cream cheese
1 14-oz can sweetened condensed milk
2 eggs
2 tsp vanilla extract
1/2 cup pumpkin puree
3/4 tsp cinnamon

Preheat oven to 350 degrees and line a 9" springform pan with buttered parchment paper.
Combine butter and gram cracker crumbs, press into the bottom of the pan, slightly working the crumbs up the side a bit.  Set aside.

With a mixer, beat cream cheese and sweetened condensed milk until smooth and lump-free (about 3-4 minutes on low), add eggs and vanilla and mix for another 30-45 seconds - until eggs are fully incorporated.  Reserve 1 cup of the batter for the top layer, pour the remaining batter over the prepared graham cracker crust.  Spread the batter out evenly with a spatula. Combine the reserved batter with the pumpkin puree and cinnamon.  Gently pour the pumpkin layer atop in a circle evenly distribute the top layer - carefully spread out the pumpkin to cover the top.

Bake for 45-50 minutes, turning the pan 180º at about the 23 minute mark.  The cheesecake will still have a little giggle to it, yet be firm on top when finished.

On a baker's rack, cool in the pan for 30 minutes, loosen the sides of the cake with a knife and remove ring of the pan, continue to cool at room temperature for an additional 30 minutes.  Chill for at least 5 hours before serving.  

(shameless plug #3) Kim can be found on Soliloquy Of Food & Such, or referring to herself in the third-person on:

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  1. This pumpkin cheesecake looks so creamy. I would love the pumkin flavors this time of year. YUM!

    Thanks for sharing.

    Diane Roark


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TBN 678-5